Combine all your dry ingredients in your flat dish. The measurements are a guideline to follow -- feel free to amp up an ingredient if you want more flavor. I'm of the opinion that garlic is amazing, so I usually toss in a little more garlic powder than the recipe calls for; my sister likes adding more paprika. It's all up to personal interpretation!

Combine all your dry ingredients until they are mixed well.

Dip your fish fillets in the egg mixture, then flip them in the flour. I did them all at once here and put them on a plate to show you; however, you can just do them a few at a time and drop them directly into the oil when you're cooking them -- it works a little better.

So how do you know if your oil is hot? You can use a thermometer. My sister and I both use the dancing flour trick instead. If you flick a bit of flour on your oil and it "dances" across the surface, sizzling and cooking, your oil is hot. We've both been cooking for years, however, and we generally know when oil is hot and when it is burning; I'd suggest if you aren't sure, simply use a thermometer. The last thing you want is burnt oil -- yuck!

Carefully drop your fish in the oil -- I like using a large slotted spatula to lower the fillets in. The oil is going to sizzle as the fish cooks. You don't want to just fling the fish in the oil because the hot oil will splatter all over the place and burn you if you aren't careful! Flip the fish every so often -- I usually check at 5-7 minutes per side -- and remove when the breading is golden brown.

You'll want to place your fish on a cookie sheet lined with paper towels before presenting them on a plate. Drain off all the excess oil before serving.

Need tartar sauce in a hurry? Check your fridge -- you can whip up your own by combining 2 heaping tablespoons or so of Miracle Whip or mayo with a teaspoon or two of ketchup, a teaspoon of sweet pickle relish and a dash of Worcestershire sauce. Measurements are subjective here; adjust to your personal taste.